The heat of the pepper comes from the oil called capsaicin which is found mostly in the seeds and membranes of the pepper. The same nerves in our tongues and skin that react to heat are affected by Capsaicin, giving us the burning sensation.

The compound capsaicin (cap-SAY-a-sin) is what causes the burning sensation. Capsaicin is mainly concentrated in the white pithy ribs inside the pepper, but a good amount can also be found in the seeds. Since they are indigestable by the human stomach and intestines, seeds can sometimes cause some discomfort the next morning when they're, ahem, passed from the body.

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Depending on where you live, you may be able to grow hot peppers in your own garden. For more detailed information, read the articles about non-bell Peppers, or contact your county Extension office.

No research indicates adverse side effects from pepper overdose…to the contrary, peppers have many medicinal benefits.

Absolutely not. Pepper flowers are self-pollinated, although occasionally cross-pollinate. However, the result of this crossing will appear only if seed is saved from this year's crop and planted next year. It will not result in off-flavor or differences in fruit characteristics of this year's crop. Yes, although this is not a recommended practice. In the northern parts of the state spring-planted pepper plants can often be carried through to first killing frost without pruning.

Yes. One journalist’s account reported that the lead singer picked Buckethead up at the airport and found out that Buckethead had not heard any of their tunes. The audition proceeded anyway, and Buckethead played in his inimitable fashion (i.e., robot dance, hyper-metal licks etc...). When he finished the band applauded raucously. Flea confirmed that they auditioned BH saying that he was "sweet and normal," but they wanted someone "...who could also kick a groove."

It doesn't matter who you are, or what you've done, or think you can do. There's a confrontation with destiny awaiting you. Somewhere, there is a chile you cannot eat." The quote appears in the essay 'A Hot Time in Nairobi,' which was originally aired as a commentary on NPR, and subsequently published in "Fish Whistle" and "Hoboken Fish and Chicago Whistle."

Columbus thought he had found the plant that produces black pepper when he landed in North America and thought he was in India. That's why we call them "peppers."

The pleasure/pain reaction to peppers is said to have a psychologically beneficial effect and nutritionally peppers contain lots of Vitamin A, B and C, as well as magnesium, iron, thiamin, riboflavin and niacin.

Yes, peppers are addictive. Peppers contain capsaicin, a natural chemical that sends a burning sensation from the nerve endings in the mouth to the brain. The body defends itself against this pain sensation by secreting endorphins, natural painkillers that cause a physical "rush" - a high that keeps us coming back for more. So indulge your pepper cravings, and rest assured that you will soon build a tolerance.

The same principle of bulk cooking can be applied to onions and green peppers either individually or together. If your recipe calls for a sauteed onion, instead of sauteing one onion, buy a whole bag of onions, chop them all and freeze in casserole-sized servings. When you have these meal-sized portions of meat and vegetables, it is a cinch to throw together a quick meal late in the afternoon. If you are just starting Menus 4 Moms, you will not have sauteed onions in your freezer.

The last frost-free date for Central Jersey is around May 15. Listen to the weather reports for any late frosts and protect sensitive plants with caps or covers. For more information please visit our Planning a Vegetable Garden page.

Not any more (though that was once the process)! These days, the olives are drained, sorted by size, pitted and stuffed by machine. That helps to ensure quality, and makes the stuffed olives affordable to consumers.

Kiedis fired Navarro via Flea in 1998, however Navarro was going to leave anyway to focus on Spread, (a side project which metamorphosized into his solo debut). As Navarro once said on television: "I don't do kooky faces. That's pretty much the reason why I'm not in the Chili Peppers anymore."

Briefly, yes - we have growing lots of chillies over the last 2 years and we have a large number of plants at various stages from July to October. I will definitely be able to give you some brief information about growing chillies and can certainly tell you where to find out more. Where we have excess plants available we will also have some for sale at the end of your course if you are interested in seeing these.

The relative hotness of peppers is measured in Scoville Units. This scale is supposed to represent how many units of water it would take to eliminate the heat of one units of a particular pepper oil. For instance, a Habanero rates at around 500,000 Scoville Units which means it would take 500,000 units of water to neutralize one unit of Habanero

No, there are no poisonous peppers – however, some of the ornamental peppers do not taste very good but are edible.

The Pink Peppercorns (Schinus), was founded as a product for trade in 1992, it was at this time that it was discovered that in fact these trees grew wildly on the whole coastal region of Brazil as part of the Brazilian native vegetation. The state of Espirito Santo, where we are located at, is the largest and first state to export the pink pepper throughout the world. Pink Peppercorns have a sweet and mild taste, also very aromatic, not pungent like the regular ripe pepper fruits.

Jalapeno peppers are edible and flavorful at all stages of their growth. However, a connoisseur of jalapeno peppers can distinguish a definite flavor difference between a fully mature jalapeno and one harvested early. A fully mature jalapeno pepper, regardless of size, generally exhibits small cracks around the shoulders of the fruit. Often a darkened area on the fruit indicates maturity and the initial stages of a color change in the fruit.

Peppers are members of the Solanaceae Family. Some relatives include tomatoes, potatoes, and eggplant.

Thin skinned varieties dry best. You need to be careful with thick skinned, fleshy varieties such as the Jalapeno or Cherry pepper due to the high moisture content. They can be dried with a food dehydrator. If you don't have one you can try dicing up very tiny and putting in direct sunlight. Don't let them get wet or moist because they will get moldy.

The hot water that comes from the 600 ft. well is about 160? F. If the water were allowed to come to the surface, the temperature would be 135?.

A hot flush is a sudden feeling of being overheated, usually accompanied by sweating and redness in the face. It is the most common symptom women experience during the years surrounding menopause (and sometimes for many years afterwards). For more information, see Hormones and hot flushes.

Expect temperatures to climb into the 90s and possibly over 100 during the days, with cooling in the evening. You get used to it surprisingly quickly. The river is always cool and refreshing, if a bit muddy, and you get splashed a lot during the trip. It's a dry heat, so dehydration is always an issue, and the pilots make sure to keep you well hydrated.

All the green bell peppers will turn red with age, just let them hang on the plant till the sun turns them red.

No. But continued exposure to capsaicin builds a tolerance to the compound, therefore requiring more capsaicin to be present to feel the same level of heat.

Yes. They are packed with high amounts of vitamin C and beta carotene. The chile alkaloid capsaicin is also currently used to relieve arthritis, certain forms of neuralgia, psoriasis and some post-operative pains in patients. And research is currently under way to test prevailing theories that chile peppers have blood thinning properties, help speed up metabolism after meals that include them, stimulate circulation, and relieve constipation.

Because you do…research indicates that as you continue to consume capsaicin the burning sensation decreases. You may be…because the brain releases endorphins to combat the “pain” you are feeling when you eat peppers you may feel a slight high. Fear not, there are no adverse symptoms of “pepper addiction”!!